Coconut Shrimp Stir-Fry

This stir-fry boasts energy-boosting B vitamins from broccoli, red bell pepper and Swiss chard. Get even more zeal from the iron-containing shiitake mushrooms and shrimp.
Coconut Shrimp Stir Fry recipe

Coconut Shrimp Stir-Fry

  • Duration
  • Prep Time
  • 4Servings



  • 1 cup brown rice

    1 tbsp coconut oil

    2 cups sliced shiitake mushrooms

    1½ cups finely chopped broccoli

    1 cup finely chopped red bell pepper

    2 cups chopped Swiss chard

    1 cup sliced green onions

    1 cup roughly chopped fresh cilantro


  • 1 tsp lime zest + 6 tbsp fresh lime juice

    3 cloves garlic, minced

    1 tsp chile powder

    ½ tsp each sea salt and ground black pepper

    1 lb large shrimp, peeled and deveined


  • 1 cup BPA-free canned full-fat coconut milk

    3 tbsp fresh lime juice

    2 tbsp peeled and grated fresh ginger

    1 tbsp reduced-sodium tamari

    1 tbsp arrowroot

    2 tsp fish sauce

    1 clove garlic, minced

    ½–1 tsp ground cayenne pepper


1. Cook rice according to package directions.

2. Meanwhile, in a container or resealable bag, combine all marinade ingredients. Add shrimp and toss to coat. Seal and refrigerate for at least 15 minutes, or up to 1 hour.

3. Meanwhile, in a blender, blend all sauce ingredients until combined and smooth.

4. Prepare stir-fry: In a large skillet on medium, heat oil. Add mushrooms and broccoli and stir-fry until tender, 10 minutes. Drain shrimp and discard marinade. Add shrimp and bell pepper to skillet and stir-fry until shrimp is opaque, 3 to 5 minutes. Add chard, onions and sauce; stir-fry until chard is wilted, 3 to 5 minutes.

5. Divide rice among 4 plates and top with stir-fry and cilantro.

Nutrition Information

  • Serving Size: ¼ of recipe
  • Calories: 473
  • Carbohydrate Content: 53 g
  • Cholesterol Content: 159 mg
  • Fat Content: 18 g
  • Fiber Content: 7 g
  • Protein Content: 28 g
  • Saturated Fat Content: 14 g
  • Sodium Content: 597 mg
  • Sugar Content: 4 g